2 tablespoons olive oil1 pounds pork chopsJuice of 1/2 orangeZest of 1/2 orange1/2 cup pine nuts1 head red or green leaf lettuce, chopped1/2 head frissi lettuce, chopped (optional)1 can mandarin oranges, drained or 1 orange, cut into bite size pieces2 carrots, peeled and diced2 radishes, thinly sliced1 shallot, cut into small thin slices3 tablespoons chopped parsley1/4 cup crumbled goat cheese Chow Mein noodles (optional)
Sweet Orange Vinaigrette
Zest of 1/2 orangeJuice of 1/2 orange2 tablespoons apple cider3 tablespoons orange marmalade1 garlic clove, finely diced or grated1 tablespoon honey or agave sweetener1 tablespoon Dijon mustardSalt and Pepper1/2 cup olive oil
For the dressing, combine the first 9 ingredients for the vinaigrette (through salt and pepper) in a bowl and whisk in the olive oil. Set aside in the refrigerator. Season the pork with salt and pepper. In a frying pan over medium-high heat, coat the bottom of the pan with the olive oil and sauté the pork for 2 minutes on each side. Add the orange juice and zest and cover. Continue cooking on medium heat for 4-5 minutes on each side depending on the thickness. Set on a plate and cover with tinfoil.
In a small frying pan on low heat, toast the pine nuts for 5-6 minutes. In a large bowl, mix together the lettuce, oranges, carrots, radishes, shallot, parsley and cheese. Toss the salad with the vinaigrette (save a couple tablespoons for serving). Mix well.
For serving, place some salad on each plate, add some of the pine nuts and top with pieces of the pork. Drizzle some extra dressing over the pork. Serve immediately.